Rachael Ray'S Tomato Blue Cheese Tart - Modified My Way

• 9 inches refrigerated pie crusts (or homemade pie crust)
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper
• 3 ounces bacon or 3 ounces prosciutto, chopped
• 8 ounces whole milk ricotta cheese
• 4 ounces blue cheese, crumbled (about 1 cup)
• 1 large egg
• 4 scallions, green and white parts, sliced
• 1 large avocado, sliced
• 3 medium tomatoes, thinly sliced

1. Preheat the oven to 400u0b0.
2. Unroll the pie crust and press it into a 9-inch tart pan or pie plate. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
3. While the crust bakes, cook bacon or prosciutto until crisp and drain on kitchen paper or paper towels.
4. In a medium bowl, stir together the ricotta, blue cheese, crisply cooked bacon or prosciutto, scallions and egg until combined.
5. Remove the tart shell from the oven and immediately prick with a fork in a few places.
6. Spoon the cheese mixture into the tart shell and top with the tomato and avocado slices; season with pepper and bake for 25 minutes.
7. Remove the tart from the oven and let cool slightly.

crusts, extra virgin olive oil, salt, bacon, milk ricotta cheese, blue cheese, egg, scallions, avocado, tomatoes

Taken from www.food.com/recipe/rachael-rays-tomato-blue-cheese-tart-modified-my-way-360734 (may not work)